Glossary T
Deutsch: Tarte/Obstkuchen, Español: Tarta/Torta, Português: Tarte/Torta, Français: Tarte, Italiano: Torta/Crostata
Tarte (a French term) in the food context refers to a baked dish consisting of a pastry base and a filling. It is characterized by having no top crust (unlike a pie), leaving the filling exposed. Tartes can be either sweet (filled with fruit, custard, or pastry cream) or savory (filled with cheese, vegetables, or meat), and they are typically baked in a shallow, straight-sided pan, often with a removable bottom.
Tartifle refers to the potato in the Ardèche occitan dialect which is used in two (2) dishes that are typical of the Ardèche department of France: Crique and Bombine. A crique is a flat cake made from grated potato with salt and pepper and cooked in a frying pan in a little butter.
Ardèche is a department in south-central France - in Rhones Alpes Region.
Taslik refers to a Turkish dish made of thin sliced gizzards cooked with chopped green peppers and tomatoes; looking like the classic Menemen, but the the cooked dark gizzards are used in place of the eggs. Taslik can be served as a main dish.
In the Philippines, we also eat and served chicken gizzard cooked Adobo style together with chicken liver. When cleaned and cooked properly, gizzard is a delicious alternative to meat.